Imagine a dish that captures the essence of Moroccan cuisine in every single bite - a hearty beef stew that promises to revolutionize your dinner routine with its intoxicating blend of warm spices and tender meat. This isn't just another stew; it's a culinary journey that will transform your kitchen into a vibrant Moroccan marketplace, filling your home with aromas that dance between earthy cumin, sweet cinnamon, and rich, slow-cooked beef.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Moroccan
Serves: 6 servings
Ingredients
- 1 kg beef, cubed
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 1 can chickpeas
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cinnamon
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 4 cups beef broth
Instructions
- Prepare all ingredients by cutting beef into 1-inch cubes, chopping onions, mincing garlic, and slicing carrots into uniform pieces.
- Season beef cubes generously with salt, black pepper, cumin, coriander, and cinnamon, ensuring each piece is well-coated with spices.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, add chopped onions and sauté until translucent and slightly caramelized, approximately 5-6 minutes.
- Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Return browned beef to the pot, add sliced carrots, drained chickpeas, and beef broth. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for approximately 1 hour and 15 minutes, or until beef is tender and falling apart.
- Taste and adjust seasoning with additional salt and pepper if needed. The stew should have a rich, aromatic flavor with warm spices.
- Let the stew rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh chopped parsley or cilantro, alongside couscous or crusty bread.
Tips
- Choose the right cut of beef: Opt for chuck roast or beef shoulder, which become incredibly tender during slow cooking.
- Toast your spices before adding them to intensify their flavors. Briefly heat cumin, coriander, and cinnamon in a dry pan to release their essential oils.
- Brown the meat in batches to ensure a deep, caramelized crust. Overcrowding the pot will steam the meat instead of searing it.
- Use low and slow cooking to break down the tough meat fibers, creating melt-in-your-mouth beef.
- Let the stew rest after cooking to allow the flavors to fully develop and integrate.
- For an authentic touch, serve with fluffy couscous or warm, crusty bread to soak up the rich, spiced broth.
- This stew tastes even better the next day, so don't hesitate to make it in advance for deeper flavor development.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
